Combine the two sticks of butter and sugar in a mixer and beat with a paddle attachment for about a minute. Add the sour cream and eggs and mix until smooth. Fold in the vanilla, flour, salt, and baking powder. Pour just under half of the batter into a well greased Bundt pan.

Melt the remaining half stick of butter. Mix it together with the cinnamon, brown sugar, and pecans, Pour the mixture on top of the batter in the center. Layer the remaining batter.

Bake for 50 to 60 minutes, until a toothpick comes out clean. Allow to cool completely before removing from the pan. (If you’re making muffins or using 9x12 glass pan, reduce the baking time to 35-45 minutes.)